Preparation
Preheat the oven to 160°C. Grease and line the base of 8 darioul moulds.

To make the cake
Cream together the butter and sugar, whisk in the eggs one at a time. Sieve in the dry ingredients, and fold in alternating with the liquid. Fold in the poppy seeds and zest. Spoon the mixture into the prepared moulds and fill ¾ fill, level out with a spatula.

Baking and drizzling
Bake for 15 – 20 minutes or until golden. Leave to cool in the mould. While the cakes are cooling make the citrus syrup, place all the ingredients in a small saucepan, and bring to a gentle boil. Simmer for 3 minutes until slightly thickened. Drizzle the syrup over the cakes while they are still in the moulds. Remove when cooled.

I made my mini poppy seed cakes, with mini silicone bundt tin moulds. These are available at yuppiechef.com